ACE NO.8 CENI

ACE NO.8 CENI

The NO.8 is one of two core filter blends prepared for those looking for a medium roast drip coffee with high sweetness and present acidity. It's designed to offer a contrast to our NO.9 by giving you a medium to high body with lots of floral and fruity aromas with hints of caramels while still staying familiar and approachable.

Guatemala and Colombia are two coffee producing countries that are favourites amongst our friends in the industry who serve ACE at their locations. The Guatemala coffee is one we share with NO.2, and that is a coffee called Finca Providencia sourced from Huehuetenango. It has wonderful floral acidity and sweetness that reminds us of orange and sugar cane. The Colombian coffee in this blend is called Finca Mattaredonda. This is, unfortunately, the last year we will be able to work with it. We will miss the immense caramel and honey flavours, and it's delicate yet present sugary acidity.

ORIGIN / BLEND: Guatemala & Colombia

NOTES: Orange, Caramel, Sugar Cane, Honey

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The NO.1 Espresso is one of three core espresso blends we offer yearly. It was devised by ACE to emulate the Italian Tradition of Espresso here in Canada. Its balanced in sweetness, acidity, and bitterness and is excellent as both an espresso or in a milk beverage.

While the blend components may change throughout the year due to seasonality, it never loses its almond-like sweetness. The backbone of this espresso is a Costa Rica coffee called El Indio, and it delivers a heavy mouthfeel with plenty of chocolate and tropical nut notes. We also utilize a Nicaragua coffee from Jinotega due to its decadent chocolate flavours and smooth acidity. There is also wonderful anise, liquorice aroma and mild citrus notes from a washed Gr.1 Ethiopia coffee from the region Sidamo.

The NO.9 is one of two core filter blends that have been prepared for those looking for a very approachable filter coffee at a medium roast. Its designed to feature little-to-no acidity with lots of sweet nutty and chocolate flavours. It will be sure to please anyone looking for a coffee with familiar and approachable flavours but without much of the flavour from the roasting process following through.

We are currently using a Nicaragua coffee from Jinotega produced by Fara Coffee Farms, and a Brazil called Seven Falls from Sul De Minas. These two coffee producing countries feature low altitude growing ranges, and this blend seeks just that. It averages an elevation of only 1,080 masl. These specific coffees are inherently low acidity because of this. This allows the NO.9 to feature decadent chocolate flavours, smooth caramel, and a bold walnut-like finish without much acidity present.

The NO.3 Espresso is one of three core espresso blends we offer yearly. It was devised by ACE to emulate Southern Italian Espresso Trends that offers a full and rich flavour that is more bitter than sweet. It has an excellent body that stretches itself when added to hot water for an Americano. It also has a lot of bitterness and sweetness that overtakes milk-based beverages.

We generally look for coffees that are inherently low-acidity with ample body. We currently use a Nicaraguan coffee from Jinotega, and a Brazil coffee sourced from top lots in Espirito Santo. These two coffees give this blend a very distinct dark chocolate flavour that's complex and rich with caramel flavours. We then make the use of a Colombian coffee called Mattaredonda to further the caramel and sugary notes.

The NO.2 Espresso is one of three core espresso blends we offer yearly. It is devised by ACE to emulate the best qualities of both Italian Tradition and Third Wave Coffee. The espresso is complex due to finding a balance between a fruit-forward espresso with pleasant acidity and a rounded sugary finish that isn't overwhelmed by bitterness.

The NO.2 highlights the importance of processing methods. It has a very clear upfront liveliness highlighted by fruity notes. Peach and blueberry flavours are the predominant ones. It's thanks to a natural processed Ethiopian coffee from Gedeo,Yirgacheffe. You then get that Italian backbone of chocolate and nutty notes using the same base of Costa Rica El Indio and Nicaragua El Ceibas you find in the NO.1 espresso.